Gourmet Economist

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Fat-free Pumpkin Dinner Rolls

These dinner rolls are inspired from this Pumpkin Yeast Bread recipe from King Arthur Baking. I substitute fat free cottage cheese for the oil, add in some potato flakes and use only egg whites instead of whole eggs. The result is a set of extremely soft, delicious, fat free dinner rolls that are worthy of any Thanksgiving feast table.

Fat-free Pumpkin Dinner Rolls

Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Side Dish
Cuisine American
Servings 16
Calories 216 kcal



  • 650 g Unbleached all-purpose flour
  • 110 g Whole wheat flour
  • 46 g Potato flakes
  • 2 tbsp Vital wheat gluten optional
  • ½ cup Fat-free milk lukewarm
  • 2 Egg whites
  • 340 g Pumpkin puree
  • 100 g Fat-free cottage cheese
  • 2 tbsp Instant yeast
  • 50 g Brown sugar
  • 50 g Monkfruit sweetener can substitute brown sugar
  • tsp Salt
  • 1 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • ¼ tsp Ground tumeric


  • 1 Egg white
  • ¼ cup Water
  • 1 tbsp Sesame seeds/poppy seeds optional


  • Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
  • Cover the dough, and let it rise for 1 to 1½ hours, or until it's nearly doubled in bulk.
  • Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a round ball; flatten to about 3" across. These will make a very good sized roll.
    If you prefer smaller rolls, you could divide the batch into 24 – 32 pieces.
    Alternatively, you could also divide the dough into half, making rolls out of the first half and a loaf out of the second half. Possibilities are limitless and it all depends on what you want!
    Place the buns on a lightly greased or parchment-lined baking sheet or 2-9'' round baking pans or a loaf pan (if making a loaf), cover, and let rise for about an hour, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
  • Beat the egg white and water together and gently brush the buns (or loaf) with the egg wash. Top with any seeds if using.
  • Bake the buns in a preheated 350°F oven for 18 to 20 minutes, until golden. If making a loaf, bake for 35-40 minutes or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F.
  • Remove the buns/loaf from the oven and cool completely on a rack.


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